Sweetbreads a la Creme 117 Sweetbreads and Mushrooms 114 Sweetbreads in Peppers 116 Sweetbreads Larded and Baked 115 Timbale of Chicken 12S Timbale of Macaroni 128 Timbale of Spaghetti 128 Timbale of Tongue with Sauce 181 Veal Loaf 127 Veal Mousse 129 Veal or Chicken Croquettes 121 , Veal or Chicken Souffle 121 Veal Pie 182 Vol-au-Vent or Booche a la Beine 124 Water Wave 124 502 KIRMESS COOK BOOK. CHAPTER XI— MBAT&- Page An Enfflish Pork Pie 162 Baked Tripe 1«3 Beef a U Mode 144 Be€*fftteak and Pried Onions 146 Bollwl Ham 1«7 Boiled Leg of Mutton 151 Broiled FUet of Beef 145 Broiled Steak 145 Broiled Steak with Marrow 147 Casserole of Lamb Chops 160 Chine of Pork Braised with Apples 161 Corned Beef 144 Crown of Lamb 148 Crown of Pork 160 Family Stew of Lamb and Peas 150 Ham, Sonthem Style 158 Hind Quarter of Spring Lamb 140 Lamb and Mntton 148 Lamb or Beef Stew 168 Larded Veal 156 Lyonnalse Tripe 164 Mint Jelly to Serve with Lamb 164-166 Mutton Chops Breaded, with Cheese 152 Pickled Tripe 164 Pork 156 Pork Tenderloins 161 Pot Roast 142-143 KoQst Beef 130-140 Roast Ham with Champagne Sauce 167 Roast Leg of Veal 164 Roast Mutton, Breton Style 162 Roast Pig 150 Boast Pork 160 Roast Saddle of Mutton 162 Scalloped I^mb 153 Shoulder of Veal 155 Soused Pigs Feet 102 Steak a la Stanley 146 Steak en Casserole 146 Stuffed Shoulder of Lamb 151 Sacking Pig a la Russe with Horseradish Sauce 160 To Boll a Ham 158 Tripe In Batter 163 Tripe Rolls 163 Veal 153 Veal Cutlets 155 Veal Steaks with Mushroom Sauce 155 WeBtphallan Ham 158 Yorkshire Pudding 141-142 INDEX. 503 CriAPTBR XII— POULTRY AND 6AMB— Page BeIa8co*8 Salmi of Goose 186 Boiled Fowls 176 Braised Gosllugs 189 Bread Dressing for Torkey 172 Broiled Chicken 178 Broiled Partridge 190 Broiled Pheasant 191 Broiled Plovers 191 Broiled Quails ^ 193 Broiled Reedblrds 194 Broiled Snipes 194 Broiled Woodcocks 194 Brown Prlcassee 177 Canvasback Ducks, Broiled 197 Canyasback Ducks, Boasted 197 Chestnut StulTlng for Turkey 173 Chicken, Baltimore Style 181 Chicken Curry 181 Chicken Livers on Skewers 179 Chicken Pot Pie 182 Cleaning a Goose 187 Curried Chicken 179-180 Deviled Turkey Legs 175 Escalloped Chicken 179 Fricasseed Chicken 176 Larded Quails 193 Oyster Stuffing for Turkey 172 Pollado de Polio (Siwnlsh Dish) 184 Potted Chicken 183 Poultry and Game 167 Preparation and Cooking of a Turkey 160 Roast Chicken 175 Roast Duck 184-185 Roast Goose 187 Roast Goose Stuffed with Chestnuts 188 Roast Turkey with Oysters , . 173 Roast Venison 197 Roasted Partridge 190 Roasted Plovers 191 Roasted Prairie Chicken 192 , Roasted Quails 198 ' Roasted Snipes 105 Roasted Woodcocks 196 Salmi of Duck 185 Sausage Dressing for Turkey 172 Smothered Chicken 176 Squabs on Toast 104 Turkey Loaf 175 Turkey, Scalloped 174 Virginia Fried Chicken 180^181 Virginia Stewed Chicken 188 Walnut Croquettes 186 504 KIRMESS COOK BOOK. CHAPTER XIII^-SAIiADS— Pa A Pew Combinations 2 Alligator Pear Salad 240-2 Apple, Celery and BnglUh Walnnt Salad 2 Apple Salad 2 Artichoke SaUd 2 Asparagus Salad 207-2 Aspic for Oamlshlng 2 Aspic Jelly 2 Banana Salad 236-S Blueflsh Salad '. 2 Boiled and Cream Dressings 2 Cabbage Salad 205-1 California Cherry Salad S Cantaloupe Salad *^ Cauliflower Salad 2 Cauliflower Salad in Bed Pepper Shells S Celery and Chestnut Salad S Cherry Salad s '

AI-modernized reading of the original text

Sweetbreads a la Creme 117 Sweetbreads and Mushrooms 114 Sweetbreads in Peppers 116 Sweetbreads Larded and Baked 115 Timbale of Chicken 12S Timbale of Macaroni 128 Timbale of Spaghetti 128 Timbale of Tongue with Sauce 181 Veal Loaf 127 Veal Mousse 129 Veal or Chicken Croquettes 121 , Veal or Chicken Souffle 121 Veal Pie 182 Vol-au-Vent or Booche a la Beine 124 Water Wave 124 CHAPTER XI— MBAT&- Page An English Pork Pie 162 Baked Tripe 1«3 Beef a U Mode 144 Beefsteak and Fried Onions 146 Bollwl Ham 1«7 Boiled Leg of Mutton 151 Broiled Fillet of Beef 145 Broiled Steak 145 Broiled Steak with Marrow 147 Casserole of Lamb Chops 160 Chine of Pork Braised with Apples 161 Corned Beef 144 Crown of Lamb 148 Crown of Pork 160 Family Stew of Lamb and Peas 150 Ham, Southern Style 158 Hind Quarter of Spring Lamb 140 Lamb and Mutton 148 Lamb or Beef Stew 168 Larded Veal 156 Lyonnalse Tripe 164 Mint Jelly to Serve with Lamb 164-166 Mutton Chops Breaded, with Cheese 152 Pickled Tripe 164 Pork 156 Pork Tenderloins 161 Pot Roast 142-143 Roast Beef 130-140 Roast Ham with Champagne Sauce 167 Roast Leg of Veal 164 Roast Mutton, Breton Style 162 Roast Pig 150 Roast Pork 160 Roast Saddle of Mutton 162 Scalloped Lamb 153 Shoulder of Veal 155 Soused Pigs Feet 102 Steak a la Stanley 146 Steak en Casserole 146 Stuffed Shoulder of Lamb 151 Sucking Pig a la Russe with Horseradish Sauce 160 To Boll a Ham 158 Tripe in Batter 163 Tripe Rolls 163 Veal 153 Veal Cutlets 155 Veal Steaks with Mushroom Sauce 155 Westphalian Ham 158 Yorkshire Pudding 141-142 CHAPTER XII— POULTRY AND 6AMB— Page Belasco's Salmi of Goose 186 Boiled Fowls 176 Braised Goslings 189 Bread Dressing for Torkey 172 Broiled Chicken 178 Broiled Partridge 190 Broiled Pheasant 191 Broiled Plovers 191 Broiled Quails ^ 193 Broiled Reedbirds 194 Broiled Snipes 194 Broiled Woodcocks 194 Brown Fricassee 177 Canvasback Ducks, Broiled 197 Canvasback Ducks, Roasted 197 Chestnut StulTlng for Turkey 173 Chicken, Baltimore Style 181 Chicken Curry 181 Chicken Livers on Skewers 179 Chicken Pot Pie 182 Cleaning a Goose 187 Curried Chicken 179-180 Deviled Turkey Legs 175 Escalloped Chicken 179 Fricasseed Chicken 176 Larded Quails 193 Oyster Stuffing for Turkey 172 Pollado de Pollo (Spanish Dish) 184 Potted Chicken 183 Poultry and Game 167 Preparation and Cooking of a Turkey 160 Roast Chicken 175 Roast Duck 184-185 Roast Goose 187 Roast Goose Stuffed with Chestnuts 188 Roast Turkey with Oysters , . 173 Roast Venison 197 Roasted Partridge 190 Roasted Plovers 191 Roasted Prairie Chicken 192 , Roasted Quails 198 ' Roasted Snipes 195 Roasted Woodcocks 196 Salmi of Duck 185 Sausage Dressing for Turkey 172 Smothered Chicken 176 Squabs on Toast 104 Turkey Loaf 175 Turkey, Scalloped 174 Virginia Fried Chicken 180^181 Virginia Stewed Chicken 188 Walnut Croquettes 186 CHAPTER XIII—SALADS— Pa A Few Combinations 2 Alligator Pear Salad 240-241 Apple, Celery and English Walnut Salad 2 Apple Salad 2 Artichoke SaUd 2 Asparagus Salad 207-208 Aspic for Oamlshlng 2 Aspic Jelly 2 Banana Salad 236-237 Blueflsh Salad '. 2 Boiled and Cream Dressings 2 Cabbage Salad 205-206 California Cherry Salad S Cantaloupe Salad *^ Cauliflower Salad 2 Cauliflower Salad in Bed Pepper Shells S Celery and Chestnut Salad S Cherry Salad s '

Kirmess cook book